Make it Faster:
Instead of carrots, celery and onion, substitute 3 to 4 cups of your favorite frozen vegetable blend. No need to cook them. Instead, put them in when you add the chicken.

Use pre-cooked rice and cut down your cooking time about 20 minutes.
1-1/2 cups of broth or a combination of broth and water can be used instead of the evaporated milk

How to make it

Season chicken with salt and pepper. In large pot on medium high heat, heat 1 teaspoon olive oil until it shimmers. Add chicken to pot and cook about 9 minutes, turning once, or until cooked through; remove and chop.

Add broth, rice and evaporated milk; bring to boil, reduce to simmer. Cook about 20 minutes or until rice is tender. Add chicken cook 3 to 4 minutes, or until chicken is heated through. Skim off fat. Stir in parsley and lemon rind.